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	1.	Nixtamalized flour from quality protein maize (Zea mays L.) optimization of alkaline processing by Milan Carrillo, J Cuevas Rodriguez. E.O [coaut.] Garzon Tiznado, J.A [coaut.] Gutierrez Dorado, R [coaut.] Reyes Moreno, C [coaut.] Material type: Article Publication details: 2004 In: Plant Foods for Human Nutrition v. 59, p. 35-44 Availability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library (1). Place hold Log in to add tags Add to cart (remove)
	2.	Effect of traditional and extrusion nixtamalization on carotenoid retention in tortillas made from provitamin A biofortified maize (Zea mays L.) by Rosales-Nolasco, A Agama-Acevedo, E Bello-Pérez, L.A Gutiérrez-Dorado, R Palacios-Rojas, N Material type: Article; Format: print ; Type of continuing resource: periodical Language: English Publication details: Washington, USA : American Chemical Society, 2016 In: Journal of Agricultural and Food Chemistry v. 64, no. 44, p. 8229-8295 Online resources: Access only for CIMMYT Staff Availability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library (1). Place hold Log in to add tags Add to cart (remove)
	3.	Heat transfer simulation in corn kernel during nixtamalization process by García-Armenta, E Caro-Corrales, J.J Cronin, K Reyes-Moreno, C Gutiérrez-Dorado, R Material type: Article; Type of continuing resource: periodical Language: English Publication details: Mexico : Academia Mexicana de Investigación y Docencia en Ingeniería Química A.C., 2020 In: Revista Mexicana de Ingeniería Química v. 19, n. 2, p. 745-754 Online resources: Click here to access online Availability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library (1). Place hold Log in to add tags Add to cart (remove)
	4.	Specific anthocyanin contents of whole blue maize second-generation snacks : an evaluation using response surface methodology and lime cooking extrusion by Escalante-Aburto, A Ponce-García, N Ramírez-Wong, B Torres-Chávez, P.I Figueroa-Cardenas, J. de D Gutiérrez-Dorado, R Material type: Article; Type of continuing resource: periodical Language: English Publication details: USA : Hindawi, 2016 In: Journal of Chemistry v. 2016, art. 5491693 Online resources: Click here to access online Availability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library (1). Place hold Log in to add tags Add to cart (remove)
	5.	Obtaining ready-to-eat blue corn expanded snacks with anthocyanins using an extrusion process and response surface methodology by Escalante-Aburto, A Ramírez-Wong, B Torres-Chávez, P.I López-Cervantes, J Figueroa-Cardenas, J. de D Barrón-Hoyos, J.M Morales-Rosas, I Ponce-García, N Gutiérrez-Dorado, R Material type: Article; Type of continuing resource: periodical Language: English Publication details: Basel (Switzerland) : MDPI, 2014 In: Molecules v. 19, no. 12, p. 21066-21084 Online resources: Click here to access online Availability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library (1). Place hold Log in to add tags Add to cart (remove)

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